Great for lunch, this cheesy chicken and vege souffle is an easy way to use up your left over roast chicken and veges or to show your guests how great you are in the kitchen. Even if it is super simple to make.
Ingredients 4T Butter
1/4 cup all-purpose flour (can be gluten free flour)
1 1/2 cups whole milk, at room temperature
1/2 t ground nutmeg
2 cups grated cheese
2 cups roast vegetables (pumpkin and potato are great)
2 cups cooked chicken meat, shredded
6 egg yolks, lightly beaten
6 egg whites
Preheat oven to 200°C. Butter the bottom and sides of a large souffle dish.
In a medium saucepan, melt butter over medium heat and add flour.
Slowly whisk in milk, continuing to whisk until there are no lumps. Simmer, continuing to stir constantly, until the mixture thickens.
Stir in the nutmeg and season with a pinch of salt and pepper.
Remove from heat and add cheese,roast veges, chicken and egg yolks. Stir through to make a thick mixture.
Beat egg whites in a large bowl at high speed until stiff peaks form.
Stir half the egg whites into the chicken mixture. Fold in the remaining egg whites with a spatula and spoon the batter into the prepared dish. Bake for 60 minutes until souffle is puffed and the top is firm and golden.